Raspberry Crumble Ring Cake

Prep: 30 mins
Cook: 60 mins
Servings: 10
Raspberry Crumble Ring Cake

This Raspberry Crumble Ring Cake is sure to be a hit at your next celebration. The light cake base is filled with raspberries and is topped with an almond crumble that melts in your mouth.



  • 125g butter, softened
  • 1 ¼ cups (275g) CSR Caster Sugar
  • 1 tsp finely grated lemon rind
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 1 cup (150g) White Wings Plain Flour
  • ½ cup (75g) White Wings Self-Raising Flour
  • ¼ tsp bicarbonate of soda (baking soda)
  • ½ cup (125ml) milk
  • 125g raspberries
  • 1 teaspoon CSR Soft Icing Mixture

Almond Crumble Topping:

  • 1 cup (150g) White Wings Plain Flour
  • ½ cup (60g) ground almonds
  • ⅓ cup (75g) CSR Demerara Sugar
  • ⅓ cup (75g) CSR Caster Sugar
  • 125g cold butter, chopped
  • ¼ cup (20g) rolled oats
  • ⅓ cup (25g) flaked almonds


  1. Preheat oven to 180°C. Grease a deep (10cm) 20cm tube pan with removable base.
  2. Beat butter, sugar, rind and paste in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add combined sifted dry ingredients and milk; beat on low speed until just combined. Increase speed to medium; beat for 1 minute or until mixture is smooth and paler in colour. Spoon mixture into pan; smooth surface.
  3. Bake cake for 20 minutes.
  4. While the cake is baking, make the almond crumble topping. Combine flour, ground almonds and sugars in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add oats and flaked almonds; press mixture together with your fingers to create large uneven lumps.
  5. Working quickly, scatter raspberries over cake, pushing them lightly into the mixture; sprinkle with topping.
  6. Bake cake a further 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar.